It used to be the case that the point at which most people started to nurture festive cheer and excitement was when the classic “Holidays are Coming” Coca-Cola advert first appeared on the television. While this cultural phenomenon remains to a greater or lesser extent true, another indicator has more recently emerged; the gingerbread latté. To be frightfully honest, I’ve only ever had one of these Western delicacies and while it was somewhat delicious, I prefer my coffee bitter and strong. Besides, most gingerbread lattes are served from the centre of caffeine Hell (Starbucks) and are, as such, rather un-frugal.

Towards the end of my last post I moaned a little about how badly my red velvet cupcakes had turned out. However, due to a smattering of public demand I have decided to post the recipe for all of you beetroot lovers out there. Please, be assured that if you like beetroot then this recipe is for you; the flavour is subtle, yet delicious and the texture is surprisingly light. Of course, as I am never one to give in, the red velvet cupcakes will eventually see the light of day.

I have to say that I’m still finding it hard to find the inspiration to ramble before recipes, so my thinking is maybe that talking about it will ignite inspiration. I guess the thing about writing is that if one doesn’t feel like it, one finds it a rather hard thing to force. It makes me wonder how people who are paid to write for a living, something which I’m interested in, manage to do it so regularly and to, in some cases, such a good standard. Perhaps it’s the fact that they usually have something defined to write about and therefore it doesn’t have to come entirely off the top of their head. Then again, for many money is inspiration, something necessary which draws out the best, and worst, in people. I like to think that this particular recipe has drawn my best!